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This Keto Chicken and Biscuit Casserole recipe is an oven-baked biscuit-topped chicken pot pie that is the perfect low carb and gluten-free weeknight dinner. Filled with tender bites of chicken and veggies, a rich creamy sauce, and topped with almond flour biscuits, this casserole is sure to become a family favorite!
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This Keto Chicken and Biscuit Casserole recipe came to be because, after tasting my keto buttermilk biscuits, the Mr announce that he would really like me to make a chicken pot pie topped with them.
To be honest I was a little shocked because he had told me in the past that he wasn't a big pot pie fan. But, when I questioned him about this fact, he explained that he can't stand the frozen chicken pot pies that we all grew up eating.
I guess he was burnt out on them?
I have a hard time understanding that because they are still one of the comfort foods I crave from my childhood.
But, I do love me some chicken with biscuits and gravy so I was super happy to come up with something to fill the craving he was having.
This Keto Chicken and Biscuit Casserole recipe is a combination of chicken pot pie, chicken and biscuits, and a casserole, all rolled into one delicious and easy-to-make skillet dinner.
In This Post
🥘Keto Chicken and Biscuit Casserole Ingredients
These are the ingredients necessary to make Keto Chicken and Biscuit Casserole.
For the filling:
- unsalted butter
- onion
- celery
- carrot (can omit for strict keto)
- garlic
- poultry seasoning
- pink salt
- cracked black pepper
- boneless skinless chicken thighs
- heavy whipping cream
- chicken bone broth
- ground thyme
- rubbed sage
- xanthan gum
- frozen peas (can omit for strict keto)
For the biscuit topping:
- heavy whipping cream
- white vinegar
- Wholesome Yum Foods Superfine Almond Flour
- Wholesome Yum Foods Coconut Flour
- pink salt
- gluten-free baking powder
- eggs
- unsalted butter
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪How to Make Keto Chicken and Biscuit Casserole
This is a basic breakdown of the steps involved in making Keto Chicken and Biscuit Casserole. The full directions are in the recipe card at the bottom of the post.
Once the butter is melted, add the onion, celery, carrots, garlic, poultry seasoning, salt, and pepper.
Add the heavy cream, chicken bone broth, thyme, sage, and xanthan gum to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 minutes.
Using a cookie scoop sprayed with olive or coconut oil, scoop the dough and drop the scoops across the top of the pot pie mixture.
Cook for about 30 to 35 minutes or until the biscuits turn golden brown and spring back a bit when touched.
Substitutions
- Chicken - instead of boneless skinless chicken thighs, you can use chicken breasts or a combination of both
- Vegetables - Feel free to omit or substitute any of the vegetables you want to achieve the flavor and carb count you desire.
- Heavy Cream - you can use coconut milk and plant-based butter to make this a dairy-free recipe
🍽Equipment
You will need the following equipment to make Keto Chicken and Biscuit Casserole: measuring cups and spoons, a large mixing bowl, a whisk, a large cast iron or oven-safe skillet, a wooden or silicone spoon, and a cookie scoop.
Storage
Store any leftover Keto Chicken and Biscuit Casserole in an airtight container in the refrigerator for 3-4 days.
You can freeze the leftovers for up to 3 months.
💭Top tip
Make sure to allow the Keto Chicken and Biscuits Casserole to cool for at least 10 to 15 minutes after you remove it from the oven as the biscuits topping is very fragile right out of the oven and the sauce will thicken as it cools.
FAQ about Keto Chicken and Biscuit Casserole
Yes, I use chicken thighs as they are usually cheaper, and have more flavor, but if you prefer white meat chicken you can use chicken breasts instead of the things.
Yes, just add the cooked chicken to the pan when you add the heavy cream and bone broth and continue the recipe from there.
Yes, you can freeze this FAQ about Keto Chicken and Biscuit Casserole before cooking or after. It will keep in the freezer for up to 3 months. Allow the casserole to defrost in the refrigerator overnight and then bake it at the recipe instructs.
For the leftovers just heat until warmed through.
More Keto & Low Carb Chicken Casserole Recipes
Looking for other recipes like this? Try these: Chicken Alfredo Zoodle Bake, Keto Chicken Tetrazzini, or these BBQ Chicken Spaghetti Squash which are like individual chicken casserole "boats".
You can also try these: Keto Chicken Casserole, Keto Chicken Pizza Casserole, or this Everything Bagel Chicken Casserole.
Keto Chicken and Biscuit Casserole
Equipment
Ingredients
For the filling
- 4 tbsp unsalted butter
- 1 cup onion (1/2 of a medium onion) diced
- 1 large stalk celery diced
- 1 large carrot diced
- 3 cloves garlic minced
- 1 tbsp poultry seasoning
- pink salt
- cracked black pepper
- 1 lb boneless skinless chicken thighs cubed
- 1 cup heavy whipping cream
- 1/2 cup chicken bone broth
- 1 tsp ground thyme
- 1 tsp rubbed sage
- 1/2 tsp xanthan gum
- 1/2 cup frozen peas
For the biscuit topping
- 1/2 cup heavy whipping cream
- 1 tbsp white vinegar
- 1 cup Wholesome Yum Superfine Almond Flour
- 1/4 cup Wholesome Yum Coconut Flour
- 1/2 tsp pink salt
- 1 tbsp gluten-free baking powder
- 2 large eggs
- 4 tbsp unsalted butter melted
Optional
- fresh flat-leaf parsley chopped for garnish
Instructions
For the biscuit topping
- Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
- In a large bowl whisk together the almond flour, coconut flour, salt, and baking powder.
- Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
- Set aside.
For the filling
- Preheat the oven to 350 degrees F.
- Heat the butter in a large skillet over medium heat.
- Once the butter is melted, add the onion, celery, carrots, garlic, poultry seasoning, salt, and pepper.
- Cook until the vegetables begin to get tender, stirring occasionally, about 5 minutes.
- Add the chicken to the pan. Season with salt and pepper and sauté until it is cooked through, about 5 to 7 minutes.
- Add the heavy cream, chicken bone broth, thyme, sage, and xanthan gum to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 minutes.
- Taste and adjust seasoning if needed.
- Stir in the peas and simmer an additional 2 minutes.
- Remove from the heat.
- Using a cookie scoop sprayed with olive or coconut oil. Scoop the dough and drop the scoops across the top of the filling. Spread the dough out a bit with a spatula or your fingers.
- Cook for about 30 to 35 minutes or until the biscuits turn golden brown and springs back a bit when touched.
- Cool for 10 to 15 minutes before serving.
- Top with chopped parsley.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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